Introduction

This Pumpkin Honey Bun Cake is a moist, flavorful treat perfect for autumn gatherings or a cozy dessert. Combining spiced pumpkin purée with a sweet cinnamon swirl, it’s simple to make and sure to delight your taste buds.

Pumpkin Honey Bun Cake Recipe - Recipe Image

Ingredients

1 cup pumpkin purée
1 box yellow cake mix (about 15.25 ounces)
1 tablespoon ground cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
3 large eggs
For glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
Step 2: In a large bowl, combine the yellow cake mix, pumpkin purée, vegetable oil, and eggs. Mix until smooth and well incorporated.
Step 3: In a separate small bowl, mix the cinnamon, granulated sugar, and brown sugar to create the cinnamon sugar mixture.
Step 4: Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar mixture over the surface.
Step 5: Using a knife or skewer, gently swirl the cinnamon sugar into the batter to create a marbled effect.
Step 6: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Step 7: While the cake cools, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Step 8: Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Tips & Variations

For extra moisture and flavor, substitute vegetable oil with melted butter.
Try adding chopped nuts or raisins to the cinnamon sugar layer for added texture.
Use canned pumpkin purée or homemade, but ensure it’s pure pumpkin, not pumpkin pie filling.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep refrigerated for up to a week. Warm slices slightly before serving to refresh the flavors and soften the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but you’ll need to cook and puree the fresh pumpkin until smooth and drain any excess moisture before measuring the amount needed.

Is it necessary to swirl the cinnamon sugar mixture into the batter?

Swirling creates the signature marbled effect and distributes the cinnamon sugar flavor throughout the cake, but you can also simply layer it for a different texture and taste.

Pumpkin Honey Bun Cake Recipe

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★★★★★

4.7 from 132 reviews

A moist and flavorful Pumpkin Honey Bun Cake that combines pumpkin purée and cinnamon sugar with a classic cake mix, baked to perfection and drizzled with a sweet glaze for an irresistible treat perfect for fall gatherings or any time you crave a cozy dessert.

Author: Elias
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 cup pumpkin purée
1 box yellow cake mix (approximately 15.25 oz)
1 tablespoon ground cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Cinnamon Sugar Swirl

1/2 cup granulated sugar
2 teaspoons ground cinnamon

Honey Glaze

1 cup powdered sugar
2 tablespoons honey
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Prepare the Batter: In a large mixing bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth. Add the yellow cake mix and stir until just combined, making sure not to overmix.
Create the Cinnamon Sugar Mixture: In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.
Layer the Cake: Pour half of the batter into a greased 9×13 inch baking pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar over the batter. Use a knife or skewer to gently swirl the cinnamon sugar through the batter creating a cinnamon swirl effect.
Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Make the Honey Glaze: In a small bowl, whisk together powdered sugar, honey, vanilla extract, and enough milk to reach a drizzling consistency.
Glaze the Cake: Once the cake has cooled, drizzle the honey glaze evenly over the top. Allow the glaze to set for about 10 minutes before serving.

Notes

Use canned pumpkin purée for convenience, not pumpkin pie filling.
For a richer flavor, substitute the vegetable oil with melted butter.
Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
For added texture, sprinkle chopped nuts such as pecans or walnuts in the cinnamon sugar layers.
This cake can be served warm or at room temperature.

Keywords: Pumpkin cake, honey bun cake, cinnamon swirl, fall dessert, easy cake recipe, pumpkin dessert